Ingredients
1 teaspoon canola oil1 small onion, chopped1 can (28 ounces) diced tomatoes, undrained1/4 cup cider vinegar1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce6 garlic cloves, minced2 tablespoons brown sugar2 bay leaves1/2 teaspoon ground cumin1/2 teaspoon paprika1/2 teaspoon pepper1/4 teaspoon ground cinnamon1 boneless beef chuck roast (2-1/2 pounds)5 cups cooked brown riceShredded reduced-fat cheddar cheese and reduced-fat sour cream, optional
Preparation
In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened.
Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.
Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream.
